Pages

October 21, 2011

Gettin' Figgy With It...

I LOVE figs and lucky for me I live in a predominantly Italian neighborhood where fig trees are the preferred lawn ornament. Now is the time when the branches are heavy with fruit, hanging low enough that plucking them from the tree does not prove to be very difficult.
(and don't think I haven't contemplated enlisting my friends for a little late-night recon mission to "obtain" said fruit)

Figs are in season from late summer through early fall, so if you happen upon them at the farmer's market or the grocery store, get them while you still can.

I had never made fig jam before but I figured since I love the fruit, the jam would be a sure hit (it was) and with this recipe, canning season for me comes to a close.
While this is a sweet jam, it can be used as a base for other add-ins... caramelized red onions or bacon for example. This can be turned into a topping for crostini with a little fresh goat cheese or perhaps on a half bagel, with some crispy crumbled bacon and then topped with a fried egg for breakfast? (just brain-storming here...)

Finding a recipe for fig jam wasn't as easy as I thought it would be, but I eventually stumbled upon one. I used it as a guide, but ended up changing a few things. I rarely stick to an exact recipe unless it's baking, those you really can't veer off too much or it could prove disastrous.

The recipe I found called for 6 cups of sugar & only 4 cups of figs. I thought this was a bit much on the sugar so I adjusted it. Jam should be sweet, but it shouldn't cause a diabetic coma or send you to a dentist...

Fig Jam

4 pints figs, roughly chopped (about 28 - 30)

1/2 cup + 2 tbsp fresh lemon juice

1/2 cup water

1 tsp butter

3 cups sugar

4 tbsp low sugar pectin

8 half pint glass jars (with lids & bands)

1. Prepare water bath. Heat jars and lids in simmering water. Do not boil.
2. Cut stems off figs and roughly chop. I used Black Mission figs here, but any variety of fig will do.